The Food and Drug Administration finalized its first major change in decades to the federal standard for pasteurized orange juice, the Department of Health and Human Services announced July 17.

The rule lowers the minimum soluble-solids level from 10.5 degrees Brix to 10 degrees. Brix is a measure of dissolved solids, principally natural sugars. It also permits up to 15 percent mandarin, tangerine or related hybrid juice by volume.

HHS says the change better reflects the natural composition of many Florida oranges and estimates that manufacturers could save more than $50 million a year by relying less on higher-sugar imported fruit. That savings figure is an agency estimate, not a guarantee that retail prices will fall.

In its earlier proposed-rule analysis, FDA said the lower Brix minimum was unlikely to produce a noticeable change in taste and would have minimal nutritional effect. The final rule sets the legal standard; shoppers may still see differences among brands because recipes and fruit supplies vary.

Source: U.S. Department of Health and Human Services ↗

Source: FDA proposed-rule analysis ↗